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Author Notes: We have a large fig tree in our front yard, and every fall it abounds with numerous brown turkey figs. The figs often inspire me in the kitchen, and this is a recent creation. - StephanieBezner

Serves 5

5 boneless, skinless chicken breasts

2teaspoons coriander

1teaspoon ground cardamom

1teaspoon freshly ground black pepper

1/4teaspoon cayenne pepper

2teaspoons kosher salt

2tablespoons olive oil

10-12 fresh figs, quartered

1 small onion, chopped

1teaspoon minced garlic (heaping)

1 lemon, unpeeled and sliced thinly

1cup port

parsley, for garnishing

Preheat oven to 350 degrees. Mix the spices. Sprinkle the chicken liberally on both sides with the spice mixture.

In a large nonstick skillet, heat the olive oil over medium-high heat until hot. Brown the chicken until golden - about one minute or so per side. After each breast is browned, place the chicken in a 9x13 pan.

Once the chicken is removed, saute the figs, onions, garlic and lemon for 5-7 minutes until softened. Add the port and stir to scape up any bits on the bottom. Bring to a biol, reduce heat and simmer for 8-10 minutes, until thickened.

Pour mixture over chicken and roast for 15-20 minutes until juices from chicken run clear.

Transfer the chicken to individual plates and top with figs, shallots, garlic and lemon slices and spoon sauce from roasting pan over the top. I would recommend serving this chicken with couscous flavored with onion and ras al hanout and a green vegetable (I served spinach tossed with lemon juice, garlic and olive oil).